This chickpea curry is one of my go-to meals when I want something filling but don’t want to fuss over complicated steps. It’s packed with flavor yet easy enough to throw together on a busy evening.
The Story Behind This Recipe
I first turned to chickpea curry when I was looking for something vegetarian but hearty enough to keep everyone full. It quickly became a regular in our rotation, especially when I wanted something warming that didn’t mean hours in the kitchen. The great thing is that most of the flavor comes from pantry staples like garam masala, cumin, and canned tomatoes.
What I love about this dish is how flexible it is. Sometimes I add a bit of spinach or swap in coconut milk instead of cream for a lighter texture. The balance between acidity from the tomatoes and the creamy texture works really well with plain rice or some warm naan.
When it comes to cooking, I like to toast the spices just enough to get those fragrant notes popping but not so much they bite. That step always makes a difference and takes just a couple of minutes. You can simmer everything while you prep your sides or toss a quick salad.
Serving this curry warm makes it perfect for chilly nights, but it’s also good leftover and even better once the flavors meld in the fridge. Friends who come over tend to ask for the recipe, which I always take as a good sign.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder (optional)
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup coconut milk or heavy cream
- Salt to taste
- Fresh cilantro for garnish
- Cooked rice or naan, for serving
Instructions
- Step 1. Heat oil in a large skillet over medium heat.
- Step 2. Add the chopped onion and sauté for 5-7 minutes until soft and golden.
- Step 3. Stir in garlic, ginger, garam masala, cumin, turmeric, and chili powder; cook for 1-2 minutes until fragrant.
- Step 4. Pour in the diced tomatoes with their juice, stirring to combine. Let it simmer for about 10 minutes, stirring occasionally.
- Step 5. Add the chickpeas and stir well; cook for 5 more minutes to heat through.
- Step 6. Pour in the coconut milk or cream, stir, and simmer gently for 5 minutes. Add salt to taste.
- Step 7. Remove from heat and garnish with fresh cilantro. Serve with rice or naan.
Tips for Success
- Toast spices gently to bring out deeper flavor but don’t burn them.
- If you like it spicy, add a pinch of cayenne or a chopped green chili with the onions.
- Coconut milk can be swapped for heavy cream or yogurt if you prefer a different creaminess.
- Make sure to rinse canned chickpeas to reduce sodium and a canned-bean taste.
- Leftovers taste even better the next day once the flavors meld.
Variations & Substitutions
- Add fresh spinach or kale at the end for extra greens.
- Stir in a tablespoon of peanut butter for a Thai-inspired twist.
- Use red lentils instead of chickpeas for a different texture.
- For a meat option, add diced chicken or lamb pieces and cook until tender.
- Serve with quinoa or couscous instead of rice for variation.
